The Order of Canardiers was created in January 1986
by Michel Gueret, Founder President, with 20 personalities who
care for the maintenance of our cultural heritage: culinary art, symbolized
by the development of a great regional recipe the Rouennaise
Duckling.

The Order of Canardiers includes two kinds of members : Master Canardiers
who care the professionals that serve the Rouennaise Duckling in their
establishment and Gentleman or Lady Canardiers who are gourmets
that appreciate the recipe and share the purposes of the association.

As soon as a region or a country counts at least 15 members,
including 3 Master Canardiers, a Consulate can be opened officially. At
present, the Order of Canardiers nearly counts 2000 members including
300 Master Canardiers, in over 30 countries or regions throughout the
world.

HISTORY OF THE ROUENNAISE DUCKLING

In the beginning, indeed, a good many years ago, in Val
de Seine, the duckling resulted from the farmyard ducks' frolicking with
fast and vigourous drakes.
The fruit of these matings is of medium size with a strong chest, small
thighs and abundant blood.

RECIPE OF THE LAURENTIENS ROUENNAISE DUCKLING

This recipe is release
with an eight week duckling. After taking off the breast, the chef extracts
from the carcass with the "duck press" all the cooking
juices. Then he adds to the redwine sauce, flambé with Cognac,
some lemon juice, portwine and foie gras butter to finally tickens it
with the cooking juices.
Duckling, grown localy in a natural environment are numbered. To keep
the tradition, you will receive a certificate with the number of the duckling
to prove your culinary experience.

The duck press on the photo is around hundred years old. At this epoch,
they was made by jeweller's shop in Paris. The press are decorating depend
on their destination. On our photo, we could see the lion feet and heads,
symbol of Rouen town in Normandie. We could conclude that it was made
for a Master Canardier of this area.